Friday, October 14, 2011
Crockpot Pepper Steak
This was so delicious! The only change I made was to use light soy sauce that was 50% sodium reduced. I also used canned diced tomatoes. I served mine over Jasmine rice and I absolutely love the fragrance. If you've had Jasmine rice before, you know what I mean!
Makes 8 servings
1-1/2 - 2 lb beef round steak, trimmed of fat, cut in 3" x 1" strips
2 Tbsp canola oil
1/4 cup soy sauce
1 cup chopped onions
1 clove garlic, minced
1 tsp sugar
1/4 tsp black pepper
1/4 tsp ground ginger
2 large green bell peppers, cut in strips
4 medium tomatoes, cut in eighths, or 1 16-oz can diced tomatoes with juice
1/2 cup cold water
1 Tbsp cornstarch
Brown beef in oil in large saucepan over medium heat. Transfer to 4-quart or larger slow cooker.
In small bowl, combine soy sauce, onions, garlic, sugar, black pepper and ginger. Pour over meat. Cover and cook on low 5 to 6 hours.
Add bell peppers and tomatoes (with juice). cover and cook 1 hour longer.
Combine water and cornstarch in small bowl to make paste. Stir into slow cooker. Cook on high until thickened, about 10 minutes.
Per serving: 290 calories, 28 g protein, 13 g carbohydrate, 14 g fat, 4 g saturated fat, 45 mg cholesterol, 2 g fiber, 740 mg sodium - made as the recipe suggests.
This post is linked to these parties: Cast Party Wednesday, Whisking Wednesdays, Full Plate Thursday, Turning The Table Thursday, Chic & Crafty, Friday Potluck, Foodie Friday
Be sure to take some time to check out all the blogs listed above. I'm sure you'll find many recipes and crafts that you'll enjoy!